Italian Penicillin Soup

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery for 5 minutes until softened.
2. 2
   Add minced garlic and cook for another 1-2 minutes until fragrant.
3. 3
   Push vegetables aside; add chicken thighs and sear 2-3 minutes per side.
4. 4
   Add chicken broth, bay leaf, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. 5
   Remove chicken, shred with forks, and discard bones. Return shredded chicken to the pot.
6. 6
   Stir in orzo and cook 9 minutes until al dente.
7. 7
   Remove bay leaf. Stir in lemon zest, lemon juice, parsley, and dill. Adjust seasoning to taste.
8. 8
   Ladle into bowls and garnish with parmesan and extra herbs before serving.